About Coriander Powder Organic
A few plants serve cooks as both herb and spice, and of these, coriander is undoubtedly the most widely used in both its forms. The fresh leaves of the plant are commonly called cilantro, and have a strong citrus flavor. The dried seeds are used whole or ground as a spice in European, Asian, Latin, and Indian dishes. Coriander is native to Mediterranean and southern Europe. Now is cultivated extensively throughout the world for both seed and leaves. The main centers of production are in India and Russia, with large exports from Morocco, Romania, Iran, China, Turkey and Egypt. It is one of the oldest herbs and spices recorded in history. The plant has mentions in the Bible, while seeds have been discovered in ruins from the Bronze age. The Greeks and Romans used it as a medicine and a meat preservative, as well as a spice in dishes such as lentils and chestnuts.
The essential oil is used in perfumery and cosmetics. Coriander is also used as traditional remedy for ulcers and stomach problems.
Storage and shelf life
Store coriander powder in a cool, dry, airtight container, away from the sunlight and heat.
Coriander powder, when stored properly, will retain flavor and potency for up to 1 year.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Ingredients: Dried and grounded coriander seeds
Allergens: No known allergens
How to use
Coriander is a versatile spice with a bittersweet taste reminiscent of dried orange peel and a floral aroma that releases when toasted. While it can be used on its own, it is more frequently partnered with earthly cumin to form the backbone of savory blends. The subtle, nutty flavor of coriander works best when used in spice blends, helping to pull together complex flavors. Leave untoasted to allow the green, floral flavors to dominate. Dry fry to a deep brown color to develop nutty, earthy flavor.
In India coriander forms the basis of many curry powders, chutneys and masalas. Use in tomato relish and marmalade. It’s a key ingredient of harissa (Tunisian hot chili pepper paste) and garam masala spice mix.
If your recipe calls for whole coriander seed, but you only have ground coriander, then you can substitute about 3/4 – teaspoon ground per teaspoon whole seed.
Flavor Pairings: Chicken, pork, fish, apples, citrus fruits, mushrooms, onions, pears, plums, potatoes, quinces, pulses, dill pickles, carrot, cumin, cinnamon.